COSTA BLOG

Costa Vida Guacamole Recipe

This Wednesday, September 16 is both Mexican Independence Day AND National Guacamole Day. Costavidans everywhere should be pretty excited about that! Our entire menu is inspired by the vibrant colors and flavors of coastal Mexico: including our homemade guacamole made from real avocados!

At Costa Vida, we take our avocados seriously. Not all avocados are created equal. We primarily source avocados from Michoacan, Mexico. Michoacon is a mountainous region in Mexico known for mild days and cold nights. This makes particularly good growing conditions for avocado trees. As the trees mature, the richness, flavor, and texture of the avocado improve with it. An older tree grows avocados full of healthy oil, nutty flavor and phenomenally smooth texture. Our farmers harvest our avocados from trees that are over 100 years old! During their off season in the summer months, we utilize the best avocados from Oxnard, California. We are very proud to partner with our Michoacan and Oxnard farmers.

The main avocado season in Mexico is called the “flora negra” (black bloom). The conditions during this season produce the most smooth and flavorful avocados. At Costa Vida, we believe the attributes of the “flora negra” avocados yields the best guacamole. In the Costa Vida kitchens, we combine these antioxidant-rich avocados with freshly made salsa to create our signature guacamole. Try our easy guacamole recipe and celebrate with us on September 16!

Costa Vida Guacamole Recipe

Ingredients:

3 ripe avocados

¼ cup red onion, minced

½ cup tomatoes, diced

2 Tablespoons cilantro, chopped

1 lime, juiced (about 2 Tbsp.)

1 Jalapeño, minced*

2 Tablespoons cotija cheese

Kosher salt, to taste

Instructions:

Remove pit and skin from avocados. Place avocados in a medium size bowl and mash with a fork until smooth, but still slightly chunky. Add the onion, tomatoes, cilantro, lime juice, jalapeño, and cotija cheese. Mix well. Season with salt to taste. Start the party with tortilla chips!

*For less heat, remove ribs and seeds from your jalapeño before mincing. Like heat? Leave them on!

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